Creamy Pineapple Pie
|Cream cheese||8 Ounce, softened (1 package)|
|Sugar||1 Cup (16 tbs), divided|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Canned crushed pineapple||8 Ounce, undrained (1 can)|
|9 inch pastry shell||1 , unbaked|
|Chopped pecans||1⁄4 Cup (4 tbs)|
In a mixing bowl, beat the cream cheese, 1/2 cup sugar and salt until smooth.
Add eggs, one at a time, beating well after each addition.
Blend in milk and vanilla; set aside.
In a small saucepan, combine cornstarch and remaining sugar.
Stir in pineapple; bring to a boil, stirring constantly.
Boil for 2 minutes.
Pour into pastry shell; spoon cream cheese mixture over top.
Sprinkle with pecans.
Bake at 400° for 10 minutes.
Reduce heat to 325°; bake 45-50 minutes more or until center is set.
Cool completely; chill before serving.